I have not stopped cooking on a daily basis, but not able to take good photos all the time. It is either time constraint or composition constraint.

Today’s photo is of one of my favorite noodles that is easy to get here in Melbourne: Singapore Noodles. This version feels like it lacks something, and because I have not had one in such a long time, I’m not sure I know what it is. This was quite veggie lust lacking and I think that’s the problem. I used the expected prawns and the cha sui pork (and a vegetarian version of the char sui pork for my husband who is a pescetarian).

It turned out great, but as I mentioned in the previous paragraph, it lacked veggies. Dean, my husband, mentioned it was a bit too hot for him (but he ate more than 1/2 of what was made!). Behold: Singapore Noodles.

This and other photos of my food can be found in the Dinner album.

Update: The funny thing I realized is that, the photo does not look at all like Singapore Noodles, you would have everything very well mixed in. In order to get a good shot in food photography, you sometimes need to deconstruct the dish a little to make an interesting photograph – McDonald’s burger photo trick, that’s why it never looks like the photo on the screen. In a proper Singapore Noodle dish, you would not have two pieces of (medium) prawns at the top and neither the pork (just remembering that the pork I had to put on top/separate because my husband is pescatarian), you would have the prawns and the pork well mixed in with the noodles and the veggies.